Culinary Arts
18 courses · Orange Coast College · 2026-2027 Catalog
Classes: Fall 2026 · Spring 2027
CA A120 Culinary Principles 1
- Units
- 3
- Hours
- 27 lecture hours; 81 lab hours
- Prerequisite
- FBM A102.
- Transfers to
- CSU
The class focus is on the fundamentals of food preparation, emphasizing quality standards of production and the basic cooking methods as used in the modern commercial kitchen. Laboratory work includes knife skill, vegetable cuts, and preparation of vegetables, soups, stocks, and sauces. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Class requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A122 Culinary Principles 2
- Units
- 3
- Hours
- 27 lecture hours; 81 lab hours
- Prerequisite
- CA A120.
- Transfers to
- CSU
Focus on the basic cooking methods as they apply to the major cuts of beef, veal, lamb, pork, poultry, and seafood. Portion control and proper boning techniques will be demonstrated and practiced. Quality standards of food presentation and achieving proper flavor through the correct application of the principles and processes of modern cookery will be practiced. High standards of professionalism, sanitation, and proper work habits will also be emphasized. Course requires purchase of a set of knives. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A124 Principles of Baking 1
- Units
- 2
- Hours
- 9 lecture hours; 81 lab hours
- Prerequisite
- FBM A102 or FSM A160 or concurrent enrollment.
- Transfers to
- CSU
Study the fundamentals of baking, including ingredient composition and function, preparation and evaluation of yeast, roll-in yeast, and quick breads, biscuits and muffins, cookies, shortened cakes, pies, custards, and recipe conversion. Students will be required to follow the hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A126 Principles of Baking 2
- Units
- 2
- Hours
- 9 lecture hours; 81 lab hours
- Prerequisite
- CA A149 and CA A124.
- Transfers to
- CSU
Advanced course in pastry arts production, including puff pastry, foam cakes, classical European tortes, pastry fillings, meringues, cake decorating, chocolate handling, glazes, icings, tarts, and pate a choux. Students will be required to follow the hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A131 Principles of Artisan
- Units
- 3
- Hours
- 9 lecture hours; 135 lab hours
- Prerequisite
- CA A126.
- Transfers to
- CSU
Study in fundamentals of bread development. Analysis of ingredient composition and function of natural and manufactured yeasts as it interacts with pre-ferments, levains, sourdough rye, and straight doughs. Bakers' percentages and recipe conversions will be examined with international weight standards. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. Field trips optional.
CA A149 Pantry
- Units
- 2
- Hours
- 9 lecture hours; 81 lab hours
- Prerequisite
- FBM A102.
- Transfers to
- CSU
Methods of pantry and breakfast preparation, including proper use of a chef knife, preparation and presentation of salad and salad dressings, proper vegetable and fruit cuts, and vegetable and fruit identification. Basic cooking methods applied in breakfast service will be covered. Students will also learn to use standardized recipes. Students will be required to follow the hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A170 Culinary Team Competition
- Units
- 1-4
- Hours
- 9-18 lecture hours; 27-162 lab hours
- Prerequisite
- CA A120, CA A124, and CA A149.
- Transfers to
- CSU
Team members are selected through an application process arranged by the Program Coordinator for Culinary Arts. Students will participate in weekly and bi-weekly practice sessions and ultimately compete in the American Culinary Federation’s Student Team Competition.
CA A199 Current Issues in Culinary Arts
- Units
- 0.5-3
- Hours
- 9-27 lecture hours; 0-81 lab hours
- Transfers to
- CSU
Deals with current issues in the field of culinary arts and food service management, rotating through a variety of topics such as culinary skills and innovations, sanitation, safety, nutrition, management.
CA A200 Garde Manger 1
- Units
- 2
- Hours
- 18 lecture hours; 54 lab hours
- Prerequisite
- CA A120; CA A149; and CA A124 or concurrent enrollment.
- Transfers to
- CSU
Study in the principle of the Garde Manger (cold food) chef. This course will focus on the proper execution of salads, cold sauces, appetizers, hors d' oeuvres, and how they are presented in a buffet service; proper procedures for working with cheeses, smoked and cured meats, and forcemeats including an introduction to the making of sausages, pâtés, and terrines. Study of buffet presentation and the use of non-edible centerpieces. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A205 Culinary & Baking - Specialty Diets
- Units
- 2
- Hours
- 9 lecture hours; 81 lab hours
- Prerequisite
- CA A120; CA A126 or concurrent enrollment; CA A149; and FN A140 or FN A170.
- Transfers to
- CSU
This course will take the basic culinary/baking knowledge to the next level to achieve a goal of developing creative chefs that are adaptable to consumer health concerns. It will offer opportunities to understand the basic differences in dietary topics versus popular notions of nutrition, as well as consumer preferences in regard to personal, medical, or religious purposes. Students will examine ingredients and their functions with suggested ingredient replacements in recipes. Labs will offer hands-on exploration in modifying classical and modern dining food items. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds
CA A210 Directed Practice for Culinary Arts 1
- Units
- 2
- Hours
- 6 lecture hours; 120-150 other hours
- Prerequisite
- CA A120, CA A124 and CA A149.
- Advisory
- CA A122.
- Transfers to
- CSU
This is a directed practice opportunity for Culinary Arts which includes practical training in the OCC cafeteria operation. Students will rotate through the major areas in the kitchen in supervised settings. Students will be required to follow Culinary Department dress standards. TB clearance required.
CA A215 Directed Practice for Culinary Arts
- Units
- 2
- Hours
- 108 other hours
- Transfers to
- CSU
This course is primarily a directed-practice (work experience) in an off-site kitchen. Examples of work sites include restaurants, hotels, country clubs or other commercial facilities and are approved by the program coordinator. Students will practice proper interview techniques, develop a resume, career goals and action plan. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A226 Principles of Pastry Arts
- Units
- 3
- Hours
- 9 lecture hours; 135 lab hours
- Prerequisite
- CA A126 and CA A236.
- Transfers to
- CSU
Advanced course of pastry arts emphasizing chocolate artistry and confections, sugar work, marzipan, and decorated cakes. Students will also learn applications of cutout, stencils, and molds for decorated plated desserts and specialty cakes. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A236 Directed Practice for Baking and Pastry 1
- Units
- 2
- Hours
- 108 other hours
- Prerequisite
- CA A126 or concurrent enrollment.
- Transfers to
- CSU
A directed opportunity for on-the-job baking and pastry training that includes practical training at OCC bakery in quantity bakery production. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A237 Directed Practice for Baking and Pastry 2
- Units
- 2
- Hours
- 108 other hours
- Prerequisite
- CA A236.
- Transfers to
- CSU
A directed opportunity for on-the-job baking and pastry training. Includes on-the-job training at approved institutional or commercial facilities. Students will be required to follow dress standards and company policies of conduct, set by the facility in which they are working. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A245 Culinary Principles 3
- Units
- 3
- Hours
- 27 lecture hours; 81 lab hours
- Prerequisite
- The successful completion of CA A122, CA A200, CA A126, and FBM190 with a Grade "c" or better.
- Transfers to
- CSU
Students will prepare a variety of American Regional and Indigenous Cuisine for service to customers in the OCC Captain's Table Restaurant. Cuisines from around the United States will be explained and discussed. Focus for the class will be on station readiness and proficiency of the fundamental cooking methods. Students will incorporate quantity food preparation techniques and adapt recipes to varying guest counts. Students will practice elements of modern presentation. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds. Students will be required to follow hospitality department dress standards.
CA A255 Garde Manger 2
- Units
- 3
- Hours
- 18 lecture hours; 108 lab hours
- Prerequisite
- CA A200 and CA A122.
- Transfers to
- CSU
This course will put Garde Manger techniques and skills into practice by producing weekly themed buffets. Emphasis is placed on applying Garde Manger techniques to high-volume food production. Buffets will demonstrate the modern application of salads, appetizers, cold food platters, and charcuterie. Sausage making, cheese making, and meat preservation will also be explored. Students will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.
CA A265 Ala Minute Continental Cooking
- Units
- 2
- Hours
- 108 lab hours
- Prerequisite
- Successful completion of CA A245 with a grade "C" or better, or concurrent enrollment.
- Transfers to
- CSU
Students prepare menu offerings in the college's Captain's Table restaurant for the dining public. Emphasis is on station readiness (under strict time constraints), implementation of basic cooking methods, quality of presentation, and an exploration of a variety of cuisines from around the world in a cook-to-order format. Student will be required to follow hospitality department dress standards. This course requires the ability to perform certain physical tasks. Students should be prepared to stand for extended periods of time and to carry or move equipment weighing up to 15 pounds.